Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment
Zeyu Peng, Mingming Zhu, Juan Zhang, Shengming Zhao, Hong-Ju He, Zhuangli Kang, Hanjun Ma, Baocheng Xu
Topics & Concepts
MyofibrilLongissimus dorsiChemistryFood scienceMicrowaveLongissimus muscleBiochemistryAnimal scienceBiologyQuantum mechanicsPhysicsMeat and Animal Product QualityMuscle metabolism and nutritionBee Products Chemical Analysis